Emmanuel Ongaro
Palmetto
Summary
Senior Kitchen Manager with over two decades of experience in leading high-performance teams and optimizing kitchen operations. Demonstrates strong skills in team leadership, vendor relations, and cost control, ensuring efficient and safe food preparation. Committed to fostering a cohesive team environment and enhancing customer satisfaction through innovative dishes and effective budgeting strategies.
High-performing Chef offering 30 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Eddie'Vs
01.2025 - 03.2026
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Kitchen Manager
Bascom's Chophouse
08.2019 - 11.2024
- Manage kitchen staff, enhancing team productivity and food quality.
- Ensure compliance with safety protocols, maintaining high standards.
- Streamline inventory processes, reducing waste and costs.
- Foster vendor relationships, ensuring timely and quality deliveries.
- Hired, developed and train new staff to execute at the highest level
- Streamlined inventory management, optimizing food costs and enhancing vendor relationships for improved operational efficiency and budget adherence.
- Led comprehensive staff training initiatives, focusing on cooking procedures, safety regulations, and productivity strategies to elevate kitchen performance.
- Orchestrated seamless coordination between kitchen and service areas, fostering a cohesive team environment and enhancing overall restaurant operations.
- Revamped food preparation protocols, balancing efficiency with adherence to safety standards, resulting in improved kitchen productivity and quality.
Executive Kitchen Manager
The Cheesecake Factory
01.2014 - 08.2019
- Oversaw food preparation and monitored safety protocols.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Motivated staff to perform at peak efficiency and quality.
- Maximized high good quality standards by checking delivery contents to verify product quality and quantity.
- Hired and managed all 90 kitchen staff.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning and surfaces and equipment.
- Purchased food and cultivated strong vendor relationships.
- Coordinated and organized all restaurant inventory.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Senior Kitchen Manager
The Cheesecake Factory
01.2006 - 10.2014
- Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
- Led kitchen operations, ensuring food safety and quality standards while managing a team of 90 staff. Streamlined inventory processes and cultivated vendor relationships.
- Boosted team efficiency by keeping kitchen areas organized, clean and properly sanitized.
- Stepped into link cook and prep could roles during busy times to boost coverage of important stations.
- Responsibility for forecasting sales and generate templates.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Kitchen Manager
Olive Garden
09.2003 - 09.2006
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Updated daily logs, checked in deliveries and submitted weekly reports.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Performed various administrative functions, including filing paperwork, delivering mail, sorting mail, office cleaning and bookkeeping.
- Worked with Executive Chef to resolve all problems, improve operations and provide exceptional customer service.
- Conduct all staff training in the kitchen and any culinary update from corporate.
- Motivated staff to perform at peak efficiency and quality.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
Education
Bachelor Degree - Accounting
Externat De La Providence
Forbach, FranceProfessional Degree - Accounting
Externat De La Providence
Forbach, FranceHigh School Diploma - undefined
Externat De La Providence
Forbach, FranceSkills
- Cost Control
- Kitchen Scheduling
- Organizational Strengths
- Workflow planning
- Scheduling
- Conflict resolution
- Cleanliness
- Room Preparation
- Order Accuracy
- Food Preparation
- Food Safety
- Employee Scheduling
- Inventory Management
- Vendor Relations
- Staff Training
- Quality Assurance
- Budgeting
- Team Leadership
- Sanitation standards
- Cost control
- Strong work ethic
Certification
- Food Handling Certification, 02/18/2025
- Servsafe
Languages
French
Native or Bilingual
Spanish
Professional Working
Timeline
Executive Sous Chef
Eddie'Vs
01.2025 - 03.2026
Kitchen Manager
Bascom's Chophouse
08.2019 - 11.2024
Executive Kitchen Manager
The Cheesecake Factory
01.2014 - 08.2019
Senior Kitchen Manager
The Cheesecake Factory
01.2006 - 10.2014
Kitchen Manager
Olive Garden
09.2003 - 09.2006
Professional Degree - Accounting
Externat De La Providence
High School Diploma - undefined
Externat De La Providence
Bachelor Degree - Accounting
Externat De La Providence